Jerky Cannon?Who has one?

[Reel Quick]

Jerky,Jerky, Jerky.....I have been making my own outta sliced loins and smoking for personal use:D,I now have a new hunting spot on personal land and JERKY is in major demand.No problem,i`ll pay to play.Looking for you opinions on the cannon before I sink the cabbage.Looks straight forward to me.Any tips?Thanks.One in the box and its gonna get crowded.Have a GRINDER AND CAN HANDLE BOUT A 100 POUNDS.

[PhilCVG]

Have looked at it in Cabelas a few times ... looks like it would work?

[ub1243]

it's faster i'm sure.
but when i want jerky, i want a slice of meat not ground meat.
i've had some, it has the flavor but not the chew.
not a big fan of it.

[Reel Quick]

I like the chew too.....but I need volume.I can make anything taste good.I`m not feeding Emril.BAM!!Looking for a review.But I agree with ya.

[The Wadd]

I have A cheep one! It works fine!

[ACEarcher]

I don't make my own jerkey yet, but I'm going to try it this year. I've had the jerkey from the gun (the ground meat) It seems it breaks apart easier. I do like the chewy one consistant piece of meat. I guess in my case either would work for me considering something is better than nothing.

[saltydawg]

I have a jerky shooter and it is easier but not nearly as good as standard jerky in my opinion

[jameytree]

I use the gun all the time. You can get a more chewy texture by cooking longer.

[grtwhthunter/fisherman]

totally only way to go is the meat stick itself, ya know bite and tear and savor for a while:D:D

[Reel Quick]

Grt, enlighten me on the slim jim action you speak of.I noticed the shooter has this option.Have you been down this road in your kitchen??

[ub1243]

slim jims or snack sticks are good, but a lot of work.
i use the smallest brown collogen casings i can find and use a premade blend. collogen is tough to work with, but gets easier after a few HUNDRED feet. it looks good while it's cooking, but shrivels a little when cool. they need to make a small brown collogen with the fluff inside, i forget what it is, or i need to add the soy protein or what ever that stuff was to reduce shrinking.
i make sticks about every other year, then remember why i don't like to make them again.

[onthehunt]

I have a jerky shooter and it works well. Definately not as good as sliced but a close third after smoked venison. Buy the jerky shooter packets. That's the easiest way to season. Squirt on to a tray and into the oven...done. Let him try a smoked ham before you go jerky crazy. If it's deboned and trimmed correctly it can be better than jerky. Just slice some off and into a ziplock and off to work. A whole ham will last awhile. The guy that used to do mine for me is getting too old and says he won't do them for me this year:(. I used to give him two hams and i'd get one back. That was the deal. Find a guy with a good smoker and start to experiment(shoulders first). The important thing with the hams is to get those glands out when you debone it. They are between three muscle sections and look like a big glob of fat. Just trim them out. I think there are two. Otherwise just cut off as much of the fat and synue as possible, season and smoke. It's fun to experiment with new things.

[Reel Quick]

Have to look into this ham action,I have a smoker,asking Santa for a lager one . Thank you for the info.

[onthehunt]

I have a smoked ham every year for my wifes x-mas party. I slice it down and serve it with the rest of the pepperoni and cheese platter. The first year they asked what it was and I told them Venison and they laughed. Can't be, it's toooo good! Now if I don't have it out they corner me and want my secret stash:D. So I bring them behind the bar and give them some homemade horseradish sauce and a couple slices and it's like crackhead goes to the crackhouse:)

[Reel Quick]

Any smoking tips? Brine ,water smoke,rub?Interal temp?Funny you mentioned H-radish,planted some from the old mans house this year and I`m beating it back.It loved the soil.Every fish carcass from the years.

[onthehunt]

Sorry, the guy who took care of smoking did all the marinades. Sometimes it came back with what looked like a dry rub and others it would come back with some sort of apple cidar flavor:). Like I said he liked to experiment.